Description
This classic Pumpkin Roll recipe features a moist and spiced pumpkin cake rolled around a creamy, luscious cream cheese filling. Perfect as a festive dessert or a sweet treat during fall, this pumpkin roll combines warm spices and a smooth frosting for a delightful flavor and elegant presentation.
Ingredients
Scale
Cake
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree
- 1 teaspoon vanilla extract
Filling
- 8 oz cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1/2 teaspoon vanilla extract
- 1 cup powdered sugar (for dusting and filling)
Instructions
- Preheat and prepare pan: Preheat the oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
- Beat eggs and sugar: In a large bowl, use a mixer to beat the eggs and granulated sugar until the mixture is thick, pale, and fluffy. This helps create a light cake texture.
- Add pumpkin and vanilla: Stir in the pumpkin puree and vanilla extract gently until evenly combined with the egg mixture.
- Combine wet and dry ingredients: Gradually fold the dry ingredient mixture into the wet ingredients until just combined, being careful not to overmix. Spread the batter evenly into the prepared pan.
- Bake the cake: Bake for 13 to 15 minutes, or until the cake springs back when lightly touched at the center, indicating it is done but still moist.
- Prepare for rolling: While the cake bakes, lay a clean kitchen towel on a flat surface and generously dust it with powdered sugar to prevent sticking.
- Roll the cake while hot: Immediately after removing the cake from the oven, invert it onto the sugared towel. Carefully peel off the parchment paper. Starting from the short edge, roll the cake and towel together into a tight log. Let it cool completely on a wire rack to set the shape.
- Make the cream cheese filling: Beat together the softened cream cheese, butter, vanilla extract, and powdered sugar until the filling is smooth, creamy, and fluffy.
- Fill and re-roll the cake: Once the cake is fully cooled, gently unroll it and spread the cream cheese mixture evenly over the surface. Carefully re-roll the cake without the towel to avoid cracking.
- Chill and serve: Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour to allow the filling to set. Before serving, dust the top with powdered sugar if desired.
Notes
- Ensure to roll the cake while still warm to prevent cracking.
- Use canned pumpkin puree, not pumpkin pie filling, for best results.
- The powdered sugar dusting on the towel helps prevent the cake from sticking.
- Refrigerate the roll well to make slicing easier and neater.
- For variation, add chopped nuts or raisins to the filling if desired.
